Salted Caramel Frappucino Cupcakes

in general im like, not that much of a coffee fan, but like to these i make a total exception. theyre salty, but sweet and the coffee flavor is definitely intense through out the entire freaking cupcake. jesus christ im already drooling. in fact… i jut made a batch, and im freaking eating one right now :O yummy yummy yummy chocolatey coffee goodness…. oh god did i just say that i loved coffee? who the eff have i turned into? dfjah pifrqairb the world must be ending then XD

OH WELL im happy in life. the world could end like right now at this moment. im pretty much done with high school. not looking forward to college, the guy i like couldnt be any more out of the reach (its to the point where its definitely hopeless like no freaking joke.) the only think i want to pursue in life will probably never made a difference to like world peace or anything…. huh…. that sounds so good right now… never thought of it….

well think of it like this. after eating this cupcake…. you’ll never think of coffee the same ever again…. whoopdefuckingdoo.

p.s. the original recipe called for like 2 cups of sugar, but then i looked at it and i was like… what the hell were they thinking? hoooly shiz nuts. thats like a calorie melt down and a richness over load…so ive definitely knocked it down by a lot. because think about it. you have the frosting, where theres butter and sugar. you have the caramel sauce, which is already IN the cupcake and on the cupcake. you have the chocolate in the cupcake. its like wtfff.

p.p.s. this makes about 90 mini cupcakes…. and so if you dont want that much, then just make 30 and divide everything in 3

Caramel Sauce (here)(and to make assembling the cupcake easy, put it in a squeeze bottle..theyre really handy and if you dont have one… then i highly suggest that you invest in one)

Vanilla Buttercream (recipe follows)

a little bit of salt (for garnish)

dissolve your instant coffee and your cocoa powder into you hot coffee and then let it cool until lukewarm.

heat your oven to 350°F and then line your mini muffin tins with them papery thingys….remember, this recipe makes 90….so yeah…. and yes, you can some how make it to 100…. ugh trust me, you can make a lot from this whole recipe.

Mix together the dry ingredients (the flour, salt, and baking powder/soda) and set aside.

cream together the sugar and butter until its fluffy and light, and then beat in the eggs, one at a time, and then the vanilla. start with the dry ingredients, and add in about a 1/3 of that. then mix… then add in half of your coffee/chocolate mix. aaaand then continue XD its as easy as that. yummy. this is definitely where i started eating the batter like crazy XD not a good idea XD just as a reminder, unless you want tough cupcakes that would pretty much feel like chewing through a field of like gummy bears, dont over mix it at all… ugh that tastes gross just thinking about it.

fill your mini cupcake pans with about….. errr id say a little bit more than 1/2 a tablespoon. and then bake for 10-12 minutes, or until a toothpick comes out clean….for regular sized cupcakes….. i have no idea. im not a big fan of making regular sized of these since theyre like so intense and rich….

pull them out and cool completely before decorating unless you want everything to melt on it and make it taste not so yummy anymore 😀 tada now you have your base to a caramel frappucino cupcake XD

Vanilla Butter Cream

what you need:

2 sticks unsalted butter, softened

4 c. powdered sugar (remember this is for like 90 cupcakes)

3 tbs whipping cream or heavy cream

1 tbs strong coffee

1/4 tsp salt

with a mixer, beat and whip the butter until its light and creamy. add in the powdered sugar. cream it until its combined. add in the heavy cream, vanilla and salt and then mix until incorporated. dump it in a piping bag and now time for assembly your caramel frappucino cupcake.

take your cupcake and caramel…… now time for the violent part…. if you have the squeeze bottle…. then stab it into the cupcake. and wait for the caramel to drip down. then gently squeeze and while doing so, slowly pull the bottle out, so that your filling the cupcake with caramel.

then pipe a generous amount of frosting onto your cupcake in a pretty manner. drizzle more caramel on top. and then sprinkle on some course salt….. and then tadaaaa you have a salted caramel frappucino cupcake